This breakfast stack becomes easy to make with frozen rosti, which are cooked in the air fryer to save time
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Other |
| Preparation | Easy |
| Calories | 537 |
| Fat | 37g |
| Saturates | 16g |
| Protein | 27g |
| Carbs | 27g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the air fryer to 200°C. Place the rosti in the air fryer basket in a single layer. Air fry according to package instructions, flipping halfway through, until golden and crispy.
Meanwhile, slice the halloumi into 1cm-thick pieces. Heat the olive oil in a frying pan over a medium heat and fry the cheese for 2–3 minutes on each side until golden-brown. Transfer to a plate and finish with a drizzle of honey while warm.
Pick the dill. Quarter the lemon. Slice the onion.
Arrange the rosti on individual plates or a serving platter. Top with a dollop of crème fraîche, a few slices of halloumi and trout ribbons. Top with the dill and onion rings. Season with salt and pepper. Scatter over the capers.
Serve while the rosti are still warm and crispy with lemon wedges on the side.
